Everyday Food Blog

quick rhubarb compote

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Cream of rice cereal with berries, rhubarb, maple syrup and rice milk.

Cream of rice cereal with berries, rhubarb, maple syrup and rice milk.

I love the sweet-tart flavor of rhubarb and jump on it as soon as it appears in the market. There are lots of things you can do with it, but my old standby is a quick compote that I keep in the fridge and spoon into my breakfast every day. It isĀ  delicious on a thick slice of buttered toast, stirred into plain yogurt with granola, or as a topping for hot cereal (above). It would also be good with pork chops, duck breasts, or turkey. Chop 5 or 6 stalks rhubarb (about 3 cups). In a medium saucepan, cook 1/2 cup sugar over high heat until it is a light amber color. Add the rhubarb, lower the heat to medium-low, stir and cover. Once the rhubarb begins to break down, cook uncovered, stirring, until the rhubarb is very soft and the liquid is a thick syrup. Taste and add more sugar, if desired. This keeps, refrigerated, at least a week.

Comments (1)

  • avatar

    My baby loves tart things and she loves rice cereal. I think I'll try this for her. My grandmother used to make something like this and freeze it in small containers to set out with dinner rolls or biscuits at dinner.

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